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Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.
Vol. 12 No. 6 P. 36. Home of pasta and land of olives, the Mediterranean region offers a wide selection of foods. But when it comes to grains, while it may seem that the regionâs inhabitants eat a variety, they in fact eat grain-based foods derived mainly from wheat and rice.isotto, the opposite of a pilaf4, is the rice cooking method in northern Italy. Using Arborio rice is best, but other short-grain varieties also work. When well cooked, risotto is sticky and creamy due to the starch.